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Cauliflower Rice with Parsley & Lemon


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Rate this recipe 4.8/5 (5 Votes)


  • 5 cups cauliflower florets
  • 1 tablespoon unsalted butter
  • 1 tablespoon. olive oil
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced lemon zest


Servings 4


Step 1

Pulse cauliflower florets in a food processor until the size of rice.

Melt butter with oil in a skillet over medium. Stir in cauliflower, garlic, salt, and pepper. Cook, covered, until cauliflower is tender, stirring occasionally, 6–8 minutes. Stir in parsley and zest.

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